Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
This document contains embargoed files until 2020-08-29T
Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the pH and the cooking conditions needed to improve the foaming and emulsifying capacity of aquafaba, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.
Is part of
International Journal of Gastronomy and Food Science
Lafarga, Tomás, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Optimisation Of The Ph And Boiling Conditions Needed To Obtain Improved Foaming And Emulsifying Properties Of Chickpea Aquafaba Using A Response Surface Methodology". International Journal Of Gastronomy And Food Science 18: 100177. Elsevier BV. doi:10.1016/j.ijgfs.2019.100177.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
This item appears in the following Collection(s)
The following license files are associated with this item:
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/